Crispy Oven Roasted Rosemary Potatoes

Perfectly seasoned, tender on the inside and crunchy on the outside, these Roasted Rosemary Potatoes are an easy side dish that pairs with everything from pork chops to chicken nuggets. The crispy edges are the best part!

Potatoes are such a versatile side dish, but I think crispy roasted potatoes might be my favorite way to eat them. There are so many flavor options that I could have them every day!

FRESH ROSEMARY IS WORTH IT!

Aromatic rosemary stars in this delicious side dish, so make sure you use fresh herbs. I tried dried rosemary and the results were less than stellar.

In the high heat, the dry rosemary got so crunchy it felt like we were chewing sticks. That batch went in the trash. I’m a fan of using economical dried herbs for most recipes, but not this one!

Is it necessary to boil potatoes before roasting?

Parboiling potatoes does tend to lead to crispier roasted potatoes, but it’s not essential for this recipe. As long as you cut your potatoes into small chunks, they will have crisp exteriors and tender insides in the allotted baking time.

If you do want to boil your potatoes first, you can cut down on the roasting time.

How to make oven roasted rosemary potatoes

1. PREP – Scrub and chop your potatoes. Spray a large sheet pan with cooking spray. Preheat the oven to 425 degrees.
2. COAT – Toss the potato cubes with the olive oil, then add the seasonings and stir until evenly coated. Spread on the prepared pan.
3. ROAST – Bake the potatoes in a preheated oven at 425° for 40-50 minutes, stirring just a few times. Roasting time increases with larger potatoes, so make sure you cook them until they are tender and crispy outside.
4. SERVE – Immediately serve the piping hot potatoes alongside marinated sirloin steak or any of your favorite Italian recipes. Or serve them with a hearty salad for a light lunch.

This dish is definitely best served fresh, but leftover rosemary potatoes can be stored in the refrigerator in an airtight container for 3-4 days.

You can reheat the potatoes in a hot skillet or air fryer, or broil them for 3-4 minutes, shaking often.

PRO TIPS:

• You must use fresh rosemary! I tried using dried rosemary, and it turned so hard and crunchy that the potatoes were almost inedible.
• For crispy potatoes, you need high heat, so make sure your oven is preheated. Also, don’t stir the potatoes too often – the cut side needs to sear on the pan for a few minutes.
• Dark pans do brown foods more quickly, so I like to use my very well-seasoned cookie sheets for roasting vegetables.

VARIATIONS:

• I used Yukon golden potatoes for these photos, but I have also tried red potatoes and russet potatoes with great results.
• Parmesan cheese is always a tasty addition to roasted potatoes. You can either stir it in with the seasonings so it gets crispy, or add it in the last 2-3 minutes of cooking time if you prefer melty cheese.
• I think it’s easier to evenly coat the potatoes with garlic powder, but you can use fresh garlic if you prefer.

MORE TASTY SIDE DISHES

• French Fries in the Oven
• Sauteed Green Beans with Bacon
• Sliced Potatoes in Oven
• Pesto Potatoes
• Mormon Funeral Potatoes

You just need a few simple ingredients to make these rosemary roast potatoes, and they are a perfect side dish any time! Fancy enough for a special occasion, but easy enough to serve on busy weeknights.